Executive Banquet Chef

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Responsibilities:

- Plans for and schedules manpower, equipment, and supply requirements for the department and maintains accountability for the cost, utilization, and performance of employees and equipment

- Maintains responsibility for the hiring, training, and proficiency of employees in kitchen department

- Prepares and produces menu items, responsible for garnishing of dishes, and portion control

- Oversees menu development that ensures a diverse and high quality menu selection that is responsive to the desires of membership

- Develops a menu program that evoke change seasonally

- Instructs cooks in the details of preparing menu items

- Instructs dishwashers in details of using dish machine to ensure high quality of sanitation standards

- Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times

- Maintains preventative equipment maintenance procedures and standards

- Develops a sound working rapport with the Club membership by direct interaction during member events and daily operations

- Works with the Director of Culinary Arts and front of house manager to develop club function and private function business, assisting in menus and in all food service related areas

- Maintains high sanitation standards set forth by the Health Department

- Maintains breakage, spoiling, and refrigeration temp logs daily

FINANCIAL:

- Assists Executive Chef in development of the annual food and beverage budget/plan

- Maintains internal controls for the Culinary department

- Maintains company payroll policies, procedures, and controls

- Maintains purchase order system/bid sheets and requisitions

- Implements and maintains par-stock levels on food inventory

- Maintains ordering and receiving program to ensure proper quality and price on all purchases

- Maintains responsibility for sales, expenses, and profit goals as outlines in the food and beverage operating budget/plan

- Operates under all guidelines, policies, and standards set by Reynolds

- Responsible for attending all Reynolds training seminars and manager meetings

Qualifications:

- Training as a full service chef in a continental cuisine restaurant or club environment

- Culinary school graduate or demonstrated talent and success in a progressive position as Executive Sous or Executive Chef

- Ability to lead, train, and motivate

- Must have outstanding organizational and communication skills

- Valid Serve Safe certification card required on duty

- CPR/First Aid certification

- Knowledge of Jonas, UltiPro, and Reserve Interactive is preferred.

- Must have the ability to stand, walk, and lift often

- Physically capable of lifting 30-50 pounds

Benefits:

- Medical, dental, vision and life insurance

- Paid time off: 2 weeks vacation at time of hire; sick, personal days, and 10 holidays after 90 days

- 401(k) with company match

- Flexible spending and health savings accounts

- LTD and STD

- Employee discounts: food, retail merchandise, boat rentals

- Golf privileges

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